In a saucepan, combine orange and lemon juices and peel, wine or cranberry juice, corn syrup and mustard. Simmer for 30 minutes. Add the cranberry sauce and ham drippings, if desired; heat through. If a thicker glaze is desired, bring just to a boil. Combine cornstarch and water; add to glaze. Cook and stir until slightly thickened. Serve warm over sliced ham. Yield; 3 1/2 cups. MC formatting by firstname.lastname@example.org Recipe by: Taste of Home Magazine, Dec/Jan 94, p. 19 Posted to MC-Recipe Digest V1 #470 by Roberta Banghart
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|Serving Size: 1 Serving (542g)|
|Recipe Makes: 1|
|Calories from Fat: 15 (3%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 40mg||1 %|
|Potassium 702.7mg||18 %|
|Total Carbohydrate 74.9g||22 %|
|Dietary Fiber 9g||36 %|
|Sugars, other 65.8g|
|Protein 3.3g||5 %|
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Calories per serving: 443
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